Very sweet though!
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I used to make these once a week in college. We called them dinosaur poop cookies. They are so good!
Do people make chocolate no-bake cookies WITHOUT peanut butter? Because that’s just insane.
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Thank you all for the cookie recommendations. I’m going with these first because I’ve never had them and I am intrigued.
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I have a similar recipe that I’ve used. I just pulled it up to see how they compare. And now I want cookies.
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Uses for molasses other than cookies and gingerbread?
I have a whole jar of it, minus the 2/3 cup that the gingerbread recipe called for. We have discovered that molasses has Unpleasant Consquences for Boyfriend’s gut (though this could be due to the sheer quantity of gingerbread ingested).
What the hell am I going to do with the rest of this jar though? I am likely not making gingerbread again - it came out OK but I’m the only one who will eat it now and the recipe was a lot of work.
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Baked beans use molasses, too.
Molasses is the only sweetner acceptable to put on pancakes or biscuits.Oh, and in hot weather, make switchel. Molasses also lasts roughly forever.
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Tried a cheat’s method of Ottolenghi’s tamarind greens & mung beans. It took at least an extra 20 minutes of simmering, and extra liquid to go along with it. In my opinion, a lot of work given the end result, but it was fine on top of rice with some mango chutney.
I think next time I’ll try riffing off this Pinch of Yum recipe instead. https://pinchofyum.com/monggo-beans-mung-bean-soup
I want to get back to my routine of lentils for weekday lunches, I don’t want my glass jars of lentils to just be sitting there pretty in the cupboard, and it was a good option for times I don’t want to worry about making a yummy combination every day of the week.
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I feel like this could describe any Yotam Ottolenghi recipe I’ve tried. 
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Keep it in the fridge for next year? I used some out of my parent’s fridge that had a date of 2016 and it was just fine.
Or make these, which are delicious and super easy. They would also freeze well as dough balls or post-bake.
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to be fair, his method of roasting eggplant is my go-to. Just up to the end of step 2 in
And he also had a good roast acorn squash we’ve done several times? Mostly I take inspiration from the flavour combos or modify the prep to something I’m willing to do (like his mejadra).
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Made chicken curry rice, and am so happy and full - mmm! It’s a wee bit involved because of all the chopping and stirring, but if you’re me and also craving home style Japanese food… oh does it hit the spot. (Also a single dish makes 4 hearty servings, so you do get some leftovers if you’re cooking for a small household.)
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Bought roti last weekend when we did the hour walk up to the Indian grocery for asafoetida (they didn’t have it, but the shop across the street did).
I cooked 1/2 cup of mung beans yesterday. First soaked for 4 hours in a couple of rinses of water, simmered for about 35 minutes in fresh water, drained, salted with two pinches of salt and a bit of olive oil
For lunch today I sautéed an onion in a bit of butter, added some grated ginger, a clove of garlic, another pinch of salt, a tsp of shahi paneer curry powder, and two pinches of amchur powder. Simmered with about half the cooked mung beans and a third of a cup of coconut milk.
Ate half with a roti. It was very yummy.
I think this is the most successful mung bean attempt thus far. I welcome any other ideas people might have. I have a lot of mung beans.
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I made creme brûlée and it tasted good, but it tasted closer to an eggy custard than the super dense super smooth creamy creme brûlée I’ve had a restaurants. Anyone know the secret?
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What can I do with 2 egg yolks that have been frozen (with a bit of sugar, since I read that was the best way to freeze them) for a while?
Ideally the recipe would use exactly 2, as we’re buying a new fridge and I want to empty the freezer as much as possible.
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French toast? Add another whole egg and milk, pinch of salt, a dash of vanilla.
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Combine it with the three egg whites in my fridge and make an omelet.
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I have 3 egg whites in my freezer too! I guess fried rice? Or I could do fritters with whites only.
@Clare-Dragonfly - pasta carbonara? you don’t need the bacon, I saw Jamie Oliver do a version with caramelized leeks. It would depend on how much sugar you added. But onions are already a bit sugary, so if it is just a pinch, I’d expect it to be ok.
I have egg whites because I made a miso carbonara pasta with scorched green beans lunch a couple of times this week.
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